Vegan Pesto Pasta Salad with Chickpeas
This Vegan Pesto Pasta Salad with Chickpeas uses just a few simple ingredients to make a flavourful, healthy dish that's perfect for lunch or dinner!
Servings 4 servings
Equipment
- Blender or food processor
Ingredients
Pesto
- 20 g basil
- 2 cloves garlic
- 1/4 cup hulled sunflower seeds raw, unsalted
- 3 tbsp nutritional yeast
- 1/4 cup olive oil
- 1/2 tsp salt
- 2-3 tbsp lemon juice or to taste
- 2 tbsp water or enough to blend
Pesto Pasta Salad Ingredients
- 250 g pasta of choice I used fusili
- 1/4 red onion diced
- 540 g chickpeas I used canned, drained and rinsed
- 1/2 cucumber sliced and halved
- 1 cup cherry tomatoes sliced
Instructions
- Cook pasta as per package instructions.
- Meanwhile, add all pesto ingredients to a blender or food processor and blend on medium speed until just combined.
- Once pasta has cooked, mix in a large bowl with pesto, sliced cherry tomatoes, cucumber, chickpeas, and red onion. Top with additional basil or nutritional yeast (optional) and enjoy!
